Monster Chunk Cookies
Submitted by Bumpa
Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.
YIELD
3 servingsPREP
25 minCOOK
20 minREADY
45 minThese cookies earn the “monster” name from the size of the chocolate chunks. Instead of chips, you cut a full 12 ounces of semi-sweet chocolate into irregular pieces by hand. Some chunks melt into gooey pockets, others hold their shape and give you that satisfying snap when you bite through.
Dark brown sugar instead of a light/dark mix gives the cookies a deeper, more molasses-forward flavor with chewier edges. Combined with a cup of rolled oats, the texture lands somewhere between a classic chocolate chip cookie and an oatmeal cookie, with more substance and chew than either.
Baking at a low temperature is what keeps the centers soft while the edges set. The cookies brown on the bottom first, and that’s your cue. Pull them when the undersides are golden and the tops still look slightly underdone.
Chef Tips
- Hand-cut your chocolate. Chips are designed not to melt. Cut chunks from a bar give you varying sizes that create pockets of melted chocolate alongside intact pieces. That texture contrast is the whole point.
- Pat into ½-inch disks. These are big cookies (15 per batch). Flattening them ensures even baking so the centers don’t stay raw while the edges overbrown.
- Cool on the sheet for one full minute. They’re fragile right out of the oven. Moving them too soon and they’ll break apart. A minute of resting firms the structure.
- Dark brown sugar is a must. Light brown sugar works but gives a milder, less complex flavor. The extra molasses in dark brown is what makes these cookies taste rich and butterscotchy.
Variations
- Sea salt finish: Sprinkle flaky sea salt over the tops right after baking for a sweet-salty bakery-style cookie.
- Nut addition: Fold in 1 cup of toasted walnuts or pecans with the chocolate chunks for extra crunch.
- White chocolate macadamia: Swap semi-sweet chocolate for white chocolate chunks and use macadamia nuts for a tropical spin.
Ingredients
Directions
Preheat the oven to 300℉ (150℃)
In a medium bowl, whisk together the flour, oats, baking soda, and salt.
In a large bowl with an electric mixer, cream the butter.
Beat in the sugar and continue to beat until well combined.
Beat in the eggs, one at a time, then add the vanilla.
On low speed, blend in the flour mixture, stirring in the last bit with a wooden spoon.
Stir in the chocolate chunks.
Divide the dough into 15 equal portions.
Place the portions of dough 3 inches apart on an ungreased cookie sheet and pat into disks ½-inch thick.
Bake for 20 to 22 minutes, or until lightly browned on the underside.
Cool on the cookie sheet for 1 minute, then carefully transfer.
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